Curried Eggplant Salad with Peas
Submitted by: Olive
Adapted from “Everyday Food” magazine
Preheat oven to 475
Cut 3 medium eggplants (about 1 lb each) into 1 inch cubes.
Spread on a baking sheet and roast in oven. Turn them a few times until golden tender, 25 – 30 minutes. Cool on sheet. (recipe called to toss in oil, salt, and pepper before roasting; you could use a quick spray of cooking oil, or try a bit of water. It worked on a non-stick pan for me without any oil or water though.)
Curried eggplant and peas:
1.) Cook 1 package frozen peas (10 oz) according to package. (I don’t cook, but thaw it because I like things near raw) Rinse under cold water and set aside.
2.)In a large bowl whisk together 3 tablespoons fresh lime juice (2 limes) with 1 tsp curry powder and ground pepper .
3.) Add Roasted Eggplant from above.
4.) Add 1/2 cup chopped cashews, and 1/2 cup fresh cilantro.
5.) Toss and serve.
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